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The perfect companion for fish lovers searching for fresh inspiration in the kitchen, with more than 70 recipes from top chef Nathan Outlaw.
The theme is simplicity: discover a world of easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book takes you through core cooking techniques from raw, cured and smoked to barbecued, baked and grilled, and so much more. In each chapter, Nathan reveals the fish varieties best suited to each technique, plus secrets for simplicity in your own fish kitchen.
Nathan's mouth-watering recipes will have you cooking everything from Scallops with hazelnut butter and watercress to Seafood burgers with celeriac and apple salad. For those buying whole fish - or catching their own - there's even an illustrated step-by-step guide to their preparation, guiding you through every stage of the process.
With this easy-to-use cookbook, you'll be preparing elegant fish dishes from the comfort of your own kitchen in no time.
The King of Fish, Nathan Outlaw, presents his favourite seasonal
recipes from his eponymous Port Isaac restaurant. Crowned Britain's
number 1 restaurant by The Good Food Guide in 2018 and 2019,
Restaurant Nathan Outlaw is the only fish restaurant in the UK to
hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes
behind his success and offers you a chance to cook his famous fish
dishes at home. Built around the seasons in its Port Isaac home,
the book celebrates a culinary year of the village, exploring the
place, people and produce of a small but perfectly formed coastal
landscape and their contribution to the culinary excellence of
Restaurant Nathan Outlaw. Within these pages, Nathan has selected
80 of his favourite recipes that feature on the restaurant's menu.
From early spring, recipes include crab and asparagus, cuttlefish
fritters with a wild garlic soup, and plaice with mussels and
samphire. From there, Nathan travels right through the seasonal
offerings of the Cornish coastline through to late winter, when
delights include turbot, champagne and caviar, and lemon sole with
oysters, cucumber and dill. Photography from the legendary David
Loftus brings Nathan's recipes to life, offering you a chance to
experience Restaurant Nathan Outlaw at home.
On Race and Philosophy is a collection of essays written and
published across the last twenty years, which focus on matters of
race, philosophy, and social and political life in the West, in
particular in the US. These important writings trace the author's
continuing efforts not only to confront racism, especially within
philosophy, but, more importantly, to work out viable conceptions
of raciality and ethnicity that are empirically sound while
avoiding chauvinism and invidious ethnocentrism. The hope is that
such conceptions will assist efforts to fashion a nation-state in
which racial and ethnic cultures and identities are recognized and
nurtured contributions to a more just and stable democracy.
'Simply delicious recipes by the master of fish.' Jamie Oliver 'No
one cooks fish like Nathan, one of the most talented chefs in the
UK. This book brings all his talent to the home cook.' Angela
Hartnett A BRAND NEW collection from the UK's most celebrated fish
chef that explains what fish to cook and how to cook it, and
provides tasty and inspiring ways to cook seasonal and sustainable
fish for dinner. In Fish for Dinner, Michelin-starred seafood chef
Nathan Outlaw gives his expert advice on what fish to cook and how
to cook it, alongside more than 70 of his best seafood recipes.
With illustrated preparation techniques, all of Nathan's top tips
and species substitutes for every recipe, it is easy to cook
delicious fish at home. From hearty stews to delicate soups,
moreish snacks to perfect pan-fried dinners and super seafood
salads to smoky barbecue specials, there is a fish dish for every
occasion.
Recent concerns about energy security in the US have drawn greater
attention to agriculture's role as a producer and consumer of
energy. Agriculturally-derived energy sources such as ethanol,
biodiesel, biomass, and windpower presently supply between 0.3% and
0.50% of the energy consumed in the US. Organized into two parts,
the first section of this book examines agriculture's role as a
producer and consumer of energy, the integration of biomass energy
into the US energy systems, a policy overview, and outlooks for
energy production and consumption. The second section is a
compendium of current research including the economic viability of
ethanol and biodiesel; energy conservation and efficiency in
agriculture; new methods and technologies; and environmental
impacts and considerations.
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Warrior DNA (Paperback)
Hiedi Emily; Edited by Rebecca a Outlaw
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R399
R330
Discovery Miles 3 300
Save R69 (17%)
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Ships in 10 - 15 working days
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Examining the situations of African Americans in the U.S.A., Lucius
Outlaw's essays illustrate over twenty years of work dedicated to
articulating a 'critical theory of society' that would account for
issues and limiting-factors affecting African-descended peoples in
the U.S. Attempting to put politics aside, Outlaw writes from a
non-partisan standpoint, in the hopes that the issues he raises in
his essays will inspire improvement for the well-bring of African
Americans and will also strengthen America's democracy. Outlaw
envisions a democratic order that is not built upon racist
projections of the past. Instead, he seeks in these essays a
transformative social theory that would help create a truly
democratic social order.
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Forbidden Tears (Paperback)
Paulette Maria Carter; Edited by Rebecca a Outlaw
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R399
R330
Discovery Miles 3 300
Save R69 (17%)
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Ships in 10 - 15 working days
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In this deluxe edition, bound in fish leather, hand signed and
beautifully slip cased, the King of Fish, Nathan Outlaw, presents
seasonal recipes from his eponymous Port Isaac restaurant. Crowned
Britain's number 1 restaurant by The Good Food Guide in 2017,
Restaurant Nathan Outlaw is the only fish restaurant in the UK to
hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes
behind his success and offers you a chance to cook his famous fish
dishes at home. Built around the seasons in its Port Isaac home,
the book celebrates a culinary year of the village, exploring the
place, people and produce of a small but perfectly formed coastal
landscape and their contribution to the culinary excellence of
Restaurant Nathan Outlaw. Within these pages, Nathan has selected
80 of his favourite recipes that feature on the restaurant's menu.
From early spring, recipes include crab and asparagus, cuttlefish
fritters with a wild garlic soup, and plaice with mussels and
samphire. From there, Nathan travels right through the seasonal
offerings of the Cornish coastline through to late winter, when
delights include turbot, champagne and caviar, and lemon sole with
oysters, cucumber and dill. Photography from the legendary David
Loftus brings Nathan's recipes to life, offering you a chance to
experience Restaurant Nathan Outlaw at home.
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